3 Healthy One-Bowl Meal Recipes

3 Healthy One-Bowl Meal Recipes Image via http://myrecipes.com We all reach that point of the week when you need something exciting to lift you out of the workday slump and motivate you to make it to the weekend. This is why I love to treat myself to exciting meals that not only require minimal effort but can also help to keep me on track of my healthy diet. Whether it is lunch or dinner, I suggest that you try out a dynamic one-bowl meal that mixes up a variety of delicious ingredients to create an epic combination of flavors! Whether youre into seafood, rice, burritos, or noodles (to name a few) you can find a tantalizing bowl that suits your preferred tastes while indulging your appetite without any guilt. If all youve ever used those bowls for are soup, salad,  or cereal, get ready  to widen your dish horizons! Shrimp and Bean Burrito Bowl   Image via http://myrecipes.com The main power player in this dish is the tangy sweet chili sauce, which kicks up the flavor of the shrimp. This sauce is the perfect balance of spicy and sweet and serves for a tasty glaze on the shrimp. For a vegetarian protein, you can opt for cubed tofu instead of shrimp, and use vegetable stock instead of chicken stock in the bean mixture. Ingredients: •3/4 cup unsalted chicken stock (such as Swanson) •2 (15-oz.) cans unsalted kidney beans, rinsed and drained •1 1/2 tablespoons unsalted butter •5/8 teaspoon kosher salt, divided •5/8 teaspoon freshly ground black pepper, divided •2 teaspoons olive oil •1 pound medium shrimp, peeled and deveined (about 24) •1 1/2 tablespoons sweet chili sauce (such as Mae Ploy) •1 (8.5-oz.) pkg. precooked brown rice (such as Uncle Bens) •1 tablespoon chopped fresh cilantro •1 ripe avocado, sliced •2 tablespoons crumbled Cotija cheese •4 lime wedges Instructions: 1. Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, 3/8 teaspoon salt, and 3/8 teaspoon black pepper in the bowl of a food processor; process until smooth. 2. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add shrimp to pan; cook 4 minutes, stirring occasionally. Remove pan from heat. Stir in chili sauce. 3. Heat rice according to package directions. 4. Divide bean mixture and rice among four shallow bowls; top evenly with shrimp, cilantro and avocado. Sprinkle with cheese. Serve with lime wedges. Tuna Poke Bowl With Brown Rice Image via http://myrecipes.com Poke (pronounced POH-keh) is a popular Hawaiian salad featuring raw tuna. It is a refreshing and flavorful dish that feels light yet is filling and satisfying until the last bite. If attempting to recreate this dish at home, be sure to purchase your seafood from a reputable retailer. Don’t be afraid to inquire about the source of your fish, as the quality of the tuna can either make or break this bowl. Ingredients: •2 cups hot cooked short-grain brown rice •1 cup very thinly sliced lacinato kale (stems removed) •2 tablespoons rice vinegar, divided •1/4 teaspoon kosher salt •2 1/2 tablespoons reduced-sodium soy sauce •1 teaspoon toasted sesame oil •1/2 teaspoon Sriracha chili sauce •1/2 teaspoon grated fresh ginger •1 pound raw sushi-grade ahi tuna, cut into 3/4-in. cubes •3/4 cup cubed seeded peeled cucumber •1 small avocado, peeled and diced •1 green onion, thinly sliced •1 1/2 tablespoons white sesame seeds, lightly toasted Instructions: 1. Combine rice, kale, 1 tablespoon vinegar, and salt in a bowl; toss to coat. 2. Combine soy sauce, sesame oil, Sriracha, ginger, and remaining 1 tablespoon vinegar in a large bowl, stirring well with a whisk. Add tuna, cucumber, avocado, and green onion; toss gently to coat. 3. Divide rice mixture evenly among four bowls; top with tuna mixture. Sprinkle evenly with sesame seeds. Serve immediately. Mushroom and Chicken Marsala Bowls Image via http://myrecipes.com Chicken Marsala is an American variation of the traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. This dynamic chicken marsala bowl garners its flavors from the crisp sweetness of the marsala wine, the rich texture of the chicken thighs, and the buttery flavor from the brown mushrooms. Serve over quinoa or brown rice for a fiber packed, hearty, and satisfying fall dish! Ingredients: •2 1/2 tablespoons butter, divided •1 cup uncooked quinoa, rinsed and drained •1 1/2 cups unsalted chicken stock, divided •3/4 teaspoon kosher salt, divided •1 1/2 tablespoons canola oil, divided •1 (6-ounce) package fresh baby spinach •1 pound mushrooms, quartered •8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces •1/4 cup minced shallots •1 1/2 tablespoons chopped fresh thyme •4 garlic cloves, thinly sliced •1/2 cup dry Marsala wine •1 teaspoon Dijon mustard •1/4 teaspoon freshly ground black pepper Instructions: 1. Melt 1 1/2 teaspoons butter in a small saucepan over medium-high heat. Add quinoa to pan; sauté three minutes or until toasted and fragrant. Add 1 1/4 cups stock; bring to a boil. Cover, reduce heat, and simmer for 12 minutes. Remove from heat; let stand 10 minutes. Stir in 1/4 teaspoon salt. 2. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 1/2 minutes or until beginning to wilt. Remove spinach from pan. 3. Melt 1 1/2 teaspoons butter in pan. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook eight minutes, turning to brown on all sides. Remove mushroom mixture from pan. 4. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add chicken to pan; sauté four minutes, browning on all sides. Add shallots, thyme, and garlic; sauté 1 1/2 minutes. 5. Add wine and remaining 1/4 cup stock, scraping pan to loosen browned bits. Cook two minutes or until liquid is reduced by two-thirds and becomes slightly syrupy. Remove from heat. 6. Add remaining 1 1/2 tablespoons butter, mustard, pepper, and remaining 1/2 teaspoon salt, stirring constantly until butter melts. Stir in mushrooms and spinach.